Retired New York Times food critic Mimi Sheratonhas done a lot of eating in her 89 years. The James Beard Award-winning author spent the last decade compiling her favorite foods, dishes and dining experiences for a new book, 1,000 Foods to Eat Before You Die (Workman, $24.95). “They’re both plain

MARK BALLARD — FOR THE TELEGRAPH About this time every year, summer begins to collect its belongings and reluctantly makes plans to leave. It is a transitional time of the year, with autumn around the corner waiting patiently to bring cooler weather and shorter days. I love to see the

BY DANIEL NEMANSt. Louis Post-Dispatch You bite into a ripe peach. A drop of delicious juice spills over your lips and traces a wet, sticky trail down your chin. Now that’s summer. Few experiences in this world are more mind-blowingly sensual than eating a ripe peach bursting with flavor. But

By Daniel Neman St. Louis Post-Dispatch You bite into a ripe peach. A drop of delicious juice spills over your lips and traces a wet, sticky trail down your chin. Now that’s summer. Few experiences in this world are more mind-blowingly sensual than eating a ripe peach bursting with flavor.

TEDDI A. WOHLFORD — FOR THE TELEGRAPH Patience is a virtue, right? Don’t know about you, but my patience begins to wear thin long before peaches come in season. When are peaches in season? Now, and practically all summer long there is a variety of peach in season all over

By ABQnews Staff You bite into a ripe peach. A drop of delicious juice spills over your lips and traces a wet, sticky trail down your chin. Now that’s summer. Few experiences in this world are more mind-blowingly sensual than eating a ripe peach bursting with flavor. But that’s a

BY DAVID SCHICK – DSCHICK@MACON.COM Downtown Fort Valley was brimming with cotton candy, corn dogs and peach cobbler Saturday afternoon for the 29th annual Georgia Peach Festival. West Church Street was all but consumed with people enjoying the festival’s activities, which ranged from art and food vendors to live music

So much local food is available fully ripened this time of year, it just doesn’t require much work to make a meal shine. Sweet corn, tomatoes, peaches – each just requires the right partner of flavor, a simple technique. We chose recipes that you could probably make any time of

August is here, and the close of peach season in my neck of the woods is drawing nigh. I have two sets of iron skillets: one set for savory cooking and one set for sweets. There’s hardly anything better than a good iron skillet, but there’s hardly anything worse than